Processamento e análise sensorial de bolo integral de laranja enriquecido com farinha de linhaça.

Abstract

Food waste is a global problem to be faced, as in addition to huge economic damage still brings direct damage to the environment. In this way, viable alternatives to reduce these losses have been researched, one of which is the full use of food that in addition to reducing impacts environmental, still implies an improvement in the nutritional quality of the product. THE Brown linseed is a food rich in macro and micronutrients and its consumption is associated with the prevention of cancerous diseases, so its use in products can be beneficial to the health of the consumer, in addition to having great marketing potential. Thus, the objective was to prepare a whole orange cake and evaluate the addition of brown flaxseed flour in its sensory properties. Two were developed whole orange cake formulations, in which one of them was replaced 20% of the wheat flour by brown flaxseed flour (BFL). The cakes were subjected to sensory analysis by untrained tasters with the application of an affective test of acceptance and acceptability index from a form that evaluated attributes sensors on a nine-point structured hedonic scale. A test of purchase intent with a five-point scale. The whole orange cake added of brown linseed flour obtained satisfactory marks in the acceptance test in all the attributes evaluated ranging from 7.4 to 7.9, not significantly different from cake without the addition of flaxseed. It also showed good acceptability in all valued attributes and an excellent purchase intent index. These findings infer that the full use of oranges for the preparation of new products, as well as the partial replacement of wheat flour with brown flaxseed flour is an alternative viable and promising, the fact is confirmed with positive sensory acceptance in all parameters analyzed, adding nutritional value and great potential for commercialization.